Course Section 1 Content Section 1 Content Left Section 1 Content Right Credit Type: Course ACE ID: SDCM-0211 Version: 1 Organization: Study.com, LLC Location: Classroom-based Length: Self-paced. 18 weeks (45 hours) Minimum Passing Score: 70 ACE Credit Recommendation Period: 10/1/2024 - 9/30/2027 10/1/2021 - 9/30/2024 9/1/2018 - 9/30/2021 Credit Recommendation & Competencies Section 2 Content Section 2 Content Left Section 2 Content Right Level Credits (SH) Subject Upper-Division Baccalaureate 3 Food and Beverage Operations Description Section 3 Content Section 3 Content Left Section 3 Content Right Objective: The course objective is to give students an in-depth overview of the restaurant industry by covering topics such as restaurant marketing, financial management, menu planning, food preparation safety, and beverage service. Learning Outcomes: Distinguish between commercial and noncommercial food service operations and identify various service roles in the industry Evaluate different types of restaurant marketing strategies, including email marketing, mobile marketing and social media marketing Measure standard food and beverage costs and summarize the food purchasing and receiving process Differentiate between objective and subjective food pricing methods, and define several pricing methods, such as the reasonable price, highest price, intuitive price and ratio price methods Evaluate the purpose of a yield test and learn about common inventory control policies, procedures, techniques and systems Differentiate between types of restaurant service, including full service, self-service, table service, and banquet service Explain responsible serving practices for alcoholic beverages. List common bartending supplies and tools Critique design requirements and considerations for kitchens, dining rooms and food storage areas Analyze current trends in a variety of restaurant service fields. General Topics: Introduction to food and beverage operations Feasibility planning for the restaurant industry Marketing fundamentals for restaurants Menu planning basics Food and beverage costs and purchasing Food and beverage pricing methods Food and beverage storage Inventory control for food and beverage services Restaurant food production Food preparation basics Food preparation safety Types of restaurant service Restaurant service overview Serving alcoholic beverages Restaurant design and equipment selection Financial management for food service Food and beverage industry trends Instruction & Assessment Section 4 Content Section 4 Content Left Section 4 Content Right Instructional Strategies: Audio Visual Materials Discussion Methods of Assessment: Examinations Quizzes Written Papers Supplemental Materials Section 5 Content Section 5 Content Left Section 5 Content Right Equivalencies Section 6 Content Section 6 Content Left Section 6 Content Right Button Content Rail Content 1 Other offerings from Study.com, LLC View All Courses College Credit Opportunities Page Content